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Dinners

Cooking With Kids: White Bean Pizza Dough

Jan 13, 2016

This pizza dough remains smooth-textured and chewy—no one will know it has been boosted by beans!

You Will Need:

  • 1 cup rinsed and drained canned white beans (about half a 19 oz/540 mL can)
  • 1 cup warm water (divided)
  • 2 ¼ tsp active dry yeast (1 package)
  • 1 tsp sugar
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive or canola oil

Instructions:

1. Start by puréeing the beans with about a 1/4 cup of the water until completely smooth.

2. In a large bowl, combine the remaining warm water, the yeast and the sugar. The mixture should get foamy after a few minutes—if doesn’t, it means the water was too hot and killed the yeast, or you need fresh yeast. Try again, or buy fresh yeast.

3. Add the puréed beans to the yeast mixture, along with 1 cup of flour. Mix thoroughly, then add another cup of flour, salt, and oil. Again, mix thoroughly. Continue to add flour by ½ cups. As soon as the batter is thick enough to make a kneadable dough, turn it out onto a floured counter.

4. Knead until the dough is smooth and elastic, adding spoonfuls of flour if needed, until the dough has lost most of its stickiness.

5. Shape the dough into a ball, place it in the bowl and cover with plastic wrap or a tea towel. Let the dough rise in a warm spot until doubled in bulk, about 1 hour. Or you can make the dough in the morning and let it rise, covered, in the refrigerator during the day.

6. When you’re ready to proceed, divide the dough into 2 to 3 sections. Preheat the oven to 450°F.

7. Roll the dough out into a rough circle, oval or rectangle as thin as you like (keep in mind it will rise again in the oven) on a baking sheet or pizza pan sprinkled with flour or cornmeal, top with your favourite toppings and bake for about 20 minutes, until golden.

If you like a crisp bottom crust, halfway through the baking (once the crust is set) slide the pizza off the pan and directly onto one of the oven racks for the last 10 minutes or so. When you’re ready to remove it from the oven, slide the pizza back onto the pan or directly onto a cutting board.

Makes enough dough for two to three 10-inch pizzas.

Excerpted from Spilling the Beans, by Julie Van Rosendaal and Sue Duncan (Whitecap).

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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